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1 lb Sweet bread, cubed, oven dri
1/2 lb Raisins
1 ts Cinnamon
8 oz Sugar
8 Eggs
3 oz Melted butter
1/2 lb Coconut, shredded
1/4 ts Nutmeg
1 tb Vanilla
1 qt Milk, hot
The bread is important in this recipe. We use the breakfast pastries
croissants here, but you can use any bread that is not pre-sliced. The one
I would recommend is an egg yellow color inside. Cut it into large cubes,
toast in oven in single layer til they’re like croutons. Place them in the
pan you will be baking in. It should be 2/3rds full. Add the raisins and
coconut & toss. Drizzle top of all with the melted butter. Whip eggs till
beaten, gradually add the hot milk, then add sugar and spices and vanilla.
Pour over bread mixture and place in a water bath ( a larger pan than the
pudding pan- water filled 1/2 way up the outer rim of bread pudding pan).
Bake in 375 oven for 45 minutes to an hour. You should feel the center of
the pudding to be sure it is set. You can serve warm with whipped cream or
chilled as you prefer. Makes one pan, 8 X 10-inches FROM THE BRANDYWYNE
RESTAURANT, SHERATON COMMANDER HOTEL, CAMBRIDGE, MA.
From
Yields
6 Servings
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